Hungarian foods that are
commonly used

The staple foods of the nomad Magyars in earliest times included meat from
their herds of sheep (lamb, sheep, mutton), game, millet and groats, some
fish and Zsendice, a fresh cheese made from sheep's milk. Foods
were cooked mainly over open fires on sticks or in huge kettles. Later,
pork, lard, paprika, and sour cream were added to these staples. As the
Magyars settled down, adaptations from other cultures were added to the
staple diet: more fruits and vegetables, onions and other seasonings,
noodles and dumplings. But the cornerstones of the Hungarian cuisine
continue to be pork and lard, onions and paprika and sour cream. Tea and
kumis (fermented mare's milk) were the earliest beverages, and are still
used; but coffee and the fine locally produced wines are today's staples.